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Sunday, December 14, 2008

Rosenmunnar

I guess I have been spending a lot more time in the sewing room than the kitchen because I'm way behind on my Christmas cookies! You can expect to see more cookie recipes over the next several days as I try to get caught up on my holiday baking.

I always use raspberry filling for these Swedish thumbprint cookies, but you can use any fruit flavor that you like.

Preheat oven to 375 degrees. Cream butter and sugar until light and fluffy. Add flour and mix well. Shape dough into 1 inch balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2 inch indentation. Fill with your favorite preserves. Bake 15 to 20 minutes or until golden brown at the edges.